Crunchy Topped Noodle Kugel with Almond Crust and Winter Squash

An heirloom recipe by Ronnie Fein, a cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, KitchenVignettes, at, and follow her on Twitter at @RonnieVFein.

This dairy recipe works well for a Break the Fast meal after Yom Kippur – or for that matter, is a delicious addition to any dairy meal.


5 tablespoons butter, melted
one pound medium egg noodles
3 cups diced winter squash (such as butternut or acorn)
1 cup dried cranberries
2 cups cottage cheese (nonfat is fine)
1-1/2 cups nonfat Greek style plain yogurt (or use dairy sour cream)
6 large eggs, beaten
1/3 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped almonds
2 tablespoons brown sugar


Preheat the oven to 375 degrees. Lightly grease a 9”x13” baking dish using some of the melted butter. Cook the noodles according to package directions, drain and place in a large bowl. Add the squash, cranberries, cottage cheese, yogurt and remaining melted butter and toss the ingredients to distribute them evenly. Beat the eggs, sugar and cinnamon together with a hand mixer at medium speed for about 3 minutes or until thickened. Fold into the noodle mixture. Place in the prepared baking dish. In a small bowl, mix the almonds and brown sugar. Sprinkle on top of the kugel. Bake for 35-40 minutes or until the top is crispy and brown.


Makes Approximately 8 - 10 servings.

Recipe: kosher, dairy



Side Dishes